Castro, Joanne Camille B.  <br/><br/>
Espasyal:  A Phenomenological Research On Authentic Food  Ingredients In Sibuyan Island, Romblon/ 
Joanne Camille B. Castro, Fhrancine Mae A. Gabas, Maria Elizabeth G. Lapidez, John Howard R. Robiso and Jayven P. Victoria.-- 
 - Technological University Of The Philippines, Manila.  2024 
 - x, 184 pages.  29 cm 
<br/><br/> Bachelor's Thesis 
<br/><br/>College of Liberal Arts.-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> Sibuyan Island is one the most pristine island in the Philippines and often described<br/>as the ‘Galapagos of Asia’ is known for its incredible biodiversity and cultural<br/>variety. However, modernity and globalization advancements have also brought<br/>some challenges in the aspect of the island’s culinary mastery, which has all respect<br/>to the island’s local ecosystem. This study focused on the role of native food<br/>components such as Native Pako, Liyong-Liyong and Bago, in the preservation of<br/>the cultural identity of Sibuyan Island. The phenomenological research study<br/>recorded and documented the experiences of the local population, attesting to the<br/>ways how the ingredients connect the past with the present. Even though the island<br/>has a variety of cultures, there are several challenges like lack of knowledge,<br/>foreign cultures’ influence on eating habits across the globe and lack of means that<br/>hinder the efforts to protect traditional foods from extinction. This research showed<br/>that in spite of the ethnocultural constraints of the population of the island of<br/>Sibuyan as the self-respecting people, they are crippled with issues of insecurity of<br/>resources, biodiversity, and community participation. To solve these, the study<br/>suggested educational interventions, community interventions and working with<br/>ecologically inclined organizations. The strategies are intended to improve<br/>knowledge and inspire the local communities towards the conservation of their<br/>foodways and ecosystems. The findings of this research led to a Culinary<br/>Compilation Booklet, an academic and community resource with applicability in<br/>furthering regional objectives of sustainable cultural tourism. Findings highlighted<br/>requirements for resource, cultural, and policy needs by qualitative<br/>phenomenology and semi-structured interviews. These included the continued<br/>integration of sustainable agriculture, biodiversity conservation and traditional<br/>knowledge. Such an integrative bottom-up framework hopes to harmonize ecology<br/>and culture conservation, rallying local communities, government units, and<br/>cultural proponents towards sharing the fate of Sibuyan Island with culinary<br/>heritage and natural resources.<br/>Keywords: Sibuyan Island, phenomenological research, authentic food<br/>ingredients, culinary heritage, Romblon 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hotel and Restaurant Management<br/>Phenomenological Research
<br/><br/><label>LC Class. No.: </label>BTH TX 911.3   / C37 2024